Recipe number 49853 is

Pla Muk Tang (Charcoaled Squid)

The ingredients are:
1 lb Whole Squid 2 tbsp Fish Sauce (Nam Pla) 1 tbsp Soy Sauce MMMMMSAUCE 6 Cloves Garlic, Minced 1 tbsp Chopped Cilantro Leaves 1 tbsp Chopped Onion 3 tbsp Fish Sauce (Nam Pla) 3 tbsp Lime Juice 1 tbsp Palm Sugar

The recipe yield is:
4 Servings

The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. ~------------------------------------------------------ ~----------------- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Thailand; Seafood; Thai

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